a perfect event
spring!
ST. PATS BEER FLOATS SPRING FASHION EASY EASTER DIY DERBY DAY MOTHER’S DAY SPRING 2014 SUMMER | 1
OUR TASTEMAKERS
ROSS SVEBACK
JOY MOLLET
lifestyle expert
ch e f
Ross finds imperfec tion char ming. Simple ever yday things are what he wants to h ave around. Come alon g and lear n to celebr a te what we already have .
Joy is a self -taugh t h o m e cook . Sh e th in ks i t i s impor tan t for f r i en ds an d f amily to rec o n n ec t arou n d th e din n er tabl e an d u ses qu ick an d easy recipes to ma ke ever y day meals in to a ce l ebr ati o n
AMY BOYLE
SUZZANE BROWN
photographer
photographer
Published nationally and inter nationally, Amy is passionate about captur ing people , theater and tr avel imager y.
Ch icag o’s fir st pr em i er on -loca tion pho to gr aphy stu dio specia liz i n g i n lifestyle ph otog r aphy fo r all types of love an d al l sta ges of life .
ERIC HIMEL
VICKI ARCHER
s ty lis t
writer
Er ic is a celebr ity stylist who is also regular ly featured i n U s Weekly's Fashion Police as well as on TV sh ows with his unique take on celebr ity fashion an d cur rent trends.
Sh e lives betwe en Lon don an d Sa i n t R émy de Proven ce in s o u th er n Fr an ce H er boo ks “ M y Fren ch Life” and “ F r en c h E ssen ce” a re tr eas u r e troves for th e beau ty o f Fr an ce , as is h e r bl o g, Fren ch E ssen ce .
TOMA HAINES antiques diva With a shopping bag in one hand an d champagne in the other, she's Chief Executive Diva, an Amer ican living and wor king abroad for over a decade .
BLAIR & LAURIE PESSEMIER f i n e a r t p a i nt er s Th e two pain t ed i n S eattle before m ovi n g to Par is. Th ey of fer pai n ti n g wor k sh ops cel ebr ati n g th e a r t, cu ltu re & c u i si n e o f th e city th ey l ove .
MELISSA MCCLAIN
MATT SAVAGE
photographer
photographer
Melissa shares colorf u l finds from the wor ld of food, design, ar t, in ter ior s. In Seattle she explor in g creativity, follows drea ms, and inspires other s to do the same .
Matt is a ph oto gr aph er ba sed in C h ica go, co-own er of Aver y h o u se an d Smilebooth Ch i c ago.
DOMINIQUE MALET
MARGARET J. O'CONNOR
french foodis ta
marcon consulting
She enjoys great fo od, bu t like many wor king moth er s, doesn’t have much time to spend in the kitchen . H er Par isian secret‌simple a n d
O wn er an d fou n der o f Marcon Con su l ti n g, a Ch icag o based pu bl i c rela tion s an d spec i al even ts bou tiqu e
quick recipes.
COREY AMARO
AMANDA PUCK
blogger
the foodarazz I
Daily tales on her blog Tongue in Cheek are woven from her experiences of living and loving in the south of France . her tales are of linens, of letter s, of vintage scraps, and moments of these worn tr ue objects whispering in her ear.
Sh e is a massi ve l eader i n th e h ospitality, even t an d pu blic relations wo r l d i n Ch icag o a s th e E VP o f X A , T h e E xper ien t i al A gen c y.
JOCELYN DELK ADAMS
MARIANNE DE LEY
grandbaby cakes
t h e savoy f l ea
Her popular food blog inspired by her gr andmother. Fully devoted to classic desser ts, moder n trends and showcasin g pretty pastr y.
Ma r ian n e tr avel s any w h er e th e ba ck roads take h er to br in g you so ph i sti c ated trea su res. S h o p tabl eto p, decor, gif ts as wel l as pr o ps a n d ren ta ls at th e r eady fo r you r n ext So i r ee .
EDITOR'S NOTE
"sweet spring is your time is my time is our time for springtime is lovetime and viva sweet love” - E.E. Cummings WITHOUT DOUBT, WE NEED YOU TO GET ON OVER HERE, AND PDQ, SWEET SPRING. LET'S MOVE RIGHT PAST ANY AFOREMENTIONED DISCUSSION AND REFLECTION OF OUR - SHHHH - DON'T EVEN SAY IT - WINTER. SPRING! OH YES, IT'S A COMING. AND LIKE NEVER, EVER, BEFORE, WE STAND, READY AND WAITING. JUMP RIGHT ON IN - EVEN IF YOU - JUST LIKE US - STILL HAVE SNOW PILED UP FENCE HIGH ALL AROUND. WE HAVE IT ALL INSIDE THESE HAPPY, COLORFUL PAGES. INSPIRATION. DECOR. RECIPES. GIFTING. GETAWAYS. ST. PATS, EASTER, DERBY, MOTHER'S DAY, MEMORIAL DAY. CHECK. SO HERE WE GO - AND AT LAST - TIME TO SPRING ON!
TABLE OF CONTENTS
10 12 24 30 34 38 46 48 66
S P R IN G F L ING eric himel
TI P TO E T H R O U G H T U LIP S melissa mcclain
WI ND Y C IT Y R O M A NC E shannon and justin
S PR I NG C L E A N Y O U R D IE T alex vasileski
S TE P H A N E S T J A Y M E S
margaret j. oconnor
L E T T H E M E A T C AK E
toni patsserie
SE E IN G ST R IPES
debi's favorites for spring
M IA M I G E T A WAY amy boyle
R A D IA N T O R C H ID marie whitney
SUMMER | 6
68 80 82 96 114 115 115 116 120
A FRE NC H C O NNE CTI ON corey amaro
W E'RE S EEING B LUE color of spring fashion
IN TH E K ITCHEN ross sveback
M ARD I M AD N ESS
GILT REA DY
to color your world this spring
FAS H IO N TI PS heidy best
FAS H IO N TI PS heidy best
S T. P ATRICK S DA Y beer floats
LA PON T
laurie and blair pessemier
126 134 136 138 160 164 186 188 190
T HE A N TI Q U E S D IV A toma haines
S PR IN G ST Y L E
morgan gutterman / edith hart
S PRIN G S C R U B leah chavie
S HOWER D E B É B É
monica + andy
S PRIN G M E A N S FLEA SEASON
marianne de ley
LOOK OF TH E S E A S O N 1 table, 4 looks
S PR I NG F O R W A R D acchaa spa
EASTER
gorcery to gorgeous
E AS TE R T R E A T S
192 200 202 204 206 220 248 250 252 254
EAS TE R BRU NC H
jocelyn del adams
S P RING S IP S
doc b's fresh kitchen
TRE ATS W E LO VE
P U T AN E GG O N IT amanda puck
D ERBY
C INCO D E M AYO
engagement party
D RINK NO W pearl tavern
TH E JO Y O F CO O K ING joy mollet
M O TH E RS D AY
agnes rapacz and citizen stone
TARTINE TIM E
SUMMER | 7
R
a perfect event
debi lilly CHIEF EVENTEUR
lindsay brown DESIGN DIRECTOR
christine janda
EVENTS DIRECTOR
TASTEMAKER ‘Nsbandy’ High Heel Sandal, $355, Stuart Weitzman
for her
spri fl
What Polar V fashion antidote skipping in
Leather Lapel Blazer, $495, Vince
Lizzie Fortunato ‘Safari’ Clutch, $339, TENOVERSIX
Freshwater Pearl, Crystal & Gold Necklace, $550. Joe Vilaiwan Jewelry
SUMMER | 10
‘Trixy’ Dress, $595, Tory Burch
ing ling
‘Sydney’ Belt in Damier Cobalt, $515, Louis Vuitton
Vortex? These es will leave you nto Spring.
BY ERIC HIMEL
A.P.C. Petit New Standard Jean, $185, Barneys
Eduardo Intreciatto Suede Sneaker, $580, Bottega Veneta
for him
McQ Alexander McQueen DropShoulder Bomber Jacket, $675, Saks Fifth Avenue
Gingham Oxford Button-Down Shirt, $195, Brooks Brothers Black Fleece
TASTEMAKER
TIPTOE THRO SPRING FLI pacific no
SUMMER | 12
OUGH TULIPS ING IN THE orthwest Story and photos by Melissa Mcclain melissaannecolors.com
Spring! My favorite season. When the grey of winter gives way to an explosion of spring color.
SUMMER | 13
blooms
The flower I wait rather impatiently for each year...is tulips. SUMMER | 14
Tulips of every color and style, as far as the eye can see.
The Skagit Valley Tulip Festival. I marked it on my calendar and I counted down the days. The light at the end of the rainy, Winter tunnel. The color promising to be my camera's “canvas�.
SUMMER | 16
SUMMER | 17
Now it is an annual tradition. A day of color and camera in the fields, seeking colorful inspiration. With slight movement of my camera...voila! Tulip field landscape photography.
SUMMER | 18
SUMMER | 19
Fields of tulips become watercolor works of art. Photography magic! SUMMER | 20
SUMMER | 21
SUMMER | 22
Visit the Skagit Valley Tulip Festival from April 1-30. Soak up the color and take home some blooms! www.tulipfestival.org
t i c y d n i w e c n a m ro
COVER STORY PHOTOS BY JAI GIRARD
STIN U J + N O N N A INOIS SH L L I • AGO CHIC
SHANNON'S TIP: LOCATIONS FOR THE SHOOT SHOULD BE SUMMER | 24 PERSONAL - WE STARTED ON THE STREET WE LIVE ON, AND ENDED AT THE FOUR SEASONS, OUR WEDDING LOCATION.
ty e
SUMMER | 25
crazy in love...
STYLE TIPS FROM SHANNON: "I WANTED OUR ENGAGEMENT PHOTOS TO REFLECT OUR FUN, SPONTANEOUS, HEAD OVER HEELS IN LOVE RELATIONSHIP."
SUMMER | 26
SUMMER | 27
SUMMER | 28
rain or shine...
"JAI HAD THE FABULOUS IDEA OF INCORPORATING AN UMBRELLA INTO OUR SHOOT WHEN THE RAIN BEGAN, WHICH CREATED OUR FAVORITE PHOTO -SAND U M MTHIS ER | MAGAZINE COVER!"
29
SUMMER | 30
tip:
INJECT YOUR OWN PERSONALITY WHEREVER POSSIBLE! SHANNON SAYS: "I LOVE THESE SOPHISTICATED AND MODERN, YET EFFORTLESS, MIXED WITH A BIT OF DRAMA, WHICH IS PHOTOGRAPHER JAI'S SPECIALTY."
SUMMER | 31
SPRING C by Alex Va s
ileski, Min
LEAN YO
d and Bod
y Total Fit
1
2 3
SUMMER | 32
ness
Start eating more raw veggies. Eating them raw ensures that you receive 100% of the nutrients in each vegetable.
4
Increase your protein intake as it helps weight loss and maintains a healthy lean body weight.
Increase your water intake. Drinking enough water ensures that your body functions at its best. It also helps with weight loss and blemish- free skin.
5
Reduce yo the day. Ca contribute behaviors w stamina. Ins nuts and le will help kee won't feel a
OUR DIET Stop eating so much sugar. Sugar is a huge problem in terms of weight gain and other adverse issues. You should be getting anywhere between 30-40 grams of sugar per day. Most people exceed three times that amount!
our mindless snacking throughout andies and other processed snacks to our unhealthy eating habits and which lead to weight gain and low stead, start snacking on raw veggies, ean proteins throughout the day. This ep your energy levels up and you as hungry.
' T T H E O N LY N S I C I T T A R U YO ULD USE THING THAT CO CLEANING. SOME SPRING ROM BEING F E G R E M E E W AS L W I N T E R, L A P U D E P O O C RFECT TIME SPRING IS A PE UR EATING O E T A U L A V E E TO R HABITS. A FEW ALL IT TAKES IS ES TO SEE SIMPLE CHANG ESULTS AND NOTICEABLE R R G I Z E D. FEEL MORE ENE
6
Start eating smaller meals. Try eating 5 or 6 times per day. This will help train your metabolism to start working for you instead of against you.
SUMMER | 33
TASTEMAKER
Stephane S
Fashion tastemakers and trendsetters gathered at the ultra-fashionable Tocco Restaurant to welcome Londontrained designer Stephane St Jaymes to Chicago’s fashion scene. Stephane, who set up shop at Chicago's Bridgeport Art Center just fifteen months ago, has an impressive work experience pedigree: Elisabeth Emmanuelle, Alexander McQueen and John Galliano to name a few. The magnificent display window on the back wall of Tocco held three mannequins wearing St Jaymes designs. Oversized glass drawers in a huge glass banquet table were filled with his illustrations, sketch books and fabric swatches. Throughout the evening models wore designs from daywear to evening gowns. Michi Marshall, a style influencer and fashion leader, who is quickly becoming a fashion force to be reckoned with, was the evening’s celebrity host. Her work has appeared in magazines and she’s participated in fashion events as a model, a host and at store openings. Her husband, Chicago Bears wide receiver Brandon Marshall, arrived about an hour into the event to give support to his wife. He quietly tucked himself behind a corner table and commented that the evening was about Michi and Stephane, and he wanted all eyes on them. Michi wore a Stephane St. Jaymes creation and told the gathered guests it fit perfectly after just one fitting. She shared Stephane’s background: He began sewing at the age of ten, learning from his mother and aunts who were professional seamstresses. In his early teens he started drawing, then attended two of London’s top design colleges obtaining degrees from Redbridge Technical College in East London, where he studied fashion and illustration, then continued his studies at the London College of Fashion for menswear. Later he taught at London’s Ravensbourne College where he assisted graduate students with their final collections. In the early years he caught the eye of Elisabeth Emmanuelle and began work on her bridal-wear line,
SUMMER | 34
St Jaymes
CHICAGO DEBUT By: Margaret J. O'Connor
principall stylist for on Londo Temperle
As his rep formal oc team of h wear. He and for A
Stephane inspired b takes on
Seeking n Stephane garments ballroom Center an
His new c be style-s Valentino
Photo Cre
ly hand-sewing and corsetry and from there went to work for Michiko Koshino. At the same time he worked as a freelance r the bands Billy Piper, the Honeyz, Atomic Kitten and others. He also began designing and making costumes for performers on’s club scene and choreographed several shows. He added the luxury houses of Alexander McQueen, John Galliano, ey London and Giles Deacon to his work resume.
putation grew, he took commissions to both design and make garments for private clients for day-wear, wedding dresses, ccasional wear, and menswear. In early 2010 Stephane moved into a studio in North London where he worked with a small highly experienced seamstresses and other professionals with a background in couture and high-end women’s ready-toe started concentrating full-time on his own work for London’s posh set, and also designing dresses for society weddings Ascot.
e’s first complete collection debuted in London early in 2011 at the Westbury Hotel. The Spring/Summer collection was by the colors and tones of the film “Les Demoiselles de Rochefort.” The collection featured elegant tailoring and modern old-school couture techniques; interpreted innovatively with laser cutting, draping and print.
new opportunities and having aspirations to attend the prestigious School of the Art Institute of Chicago design school, e made the move to the Windy City in November 2012. He immediately set to work designing and making ready-to-wear s to show alongside some of his signature pieces from previous collections. His first Chicago runway show was held in the of a private residence in Hyde Park. Shortly after, Stephane took up residency in his own studio at the Bridgeport Arts nd in August 2013 held his second runway show.
collection will debut in late spring. Stephane St Jaymes offers a year-round fully bespoke couture service. He aims to setting rather than trend-setting, drawing inspiration from classic designers such as Yves St Laurent, Balenciaga, Dior, o and Madame Gres. Visit http://stephanestjaymes.com/to meet Stephane St Jaymes, the designer.
edit: Justin Dupree and Amie Hana for MarCon Communications
let them e CAKE
TRENDS WE LOVE
WITH TONI
Photos: Bethany Fritz, Maypole Studios Venue: CityViewLoft Lighting: Sound and Lighting S U M M E R Precision | 38 Sweets: Toni Patisserie
eat cake! E BAR PATISSERIE
SUMMER | 39
Sweet Style: display sweets ontop mirrors for a fast, fabulous, chic look.
Mix up cakes with petite bites, like dried rosebud macarons and flowered sugar cookies, displayed in petite bowls and pretty platters.
A cake bar reminiscent of Marie Antoinette herself.
SUMMER | 42
Can you believe these are sugar flowers? Simply gorgeous!
SUMMER | 43
Style Secret: Layer glass cake stands and jars ontop paper doilies for instant pretty.
Meringue and Cookies in glass bowls, cookie jars and apothecary jars are almost too pretty to eat!
SEEING
/////// DEBI’S FAVORITE STRIPE kate spade plaza heels $328
hive and honey slouchy drawstring pant $69
velvet aztek maxi $179
TER CLOT LOV
hive and honey novelty stripe stich pullover $44
trina turk leah short $169
UNDER $50!
STRIPES
EY SPRING MUST-HAVES ////////
kate spade britta dress $478 pim and larkin embellished stripe top $49
RRY TH VE!
three dots nautical stripe tunic dress $144
current/elliot the buddy trouser $228
kate spade finishing touch stripe bangle $88
UNDER $50!
miami g
TASTEMAKER
SUMMER | 48
getaway
photos by Amy Boyle www.amyboylephotography.com
SUMMER | 49
Touching down in sunny Florida. Let the fun begin!
SUMMER | 50
SUMMER | 51
SUMMER | 52
Fabulous Art Deco buildings on Ocean Drive, Miami Beach.
SUMMER | 53
SUMMER | 54
SUMMER | 55
Rack of rental canoes ready for a paddle.
Who knew fish could fly? Osprey off to have dinner.
SUMMER | 60
Fun and frolic on Florida Bay, Everglades National Park.
SUMMER | 61
Architecture and vintage autos at the annual Miami Beach Art Deco Festival.
for more inspiration visit www.amyboylephotography.com
INCORPORATE THESE GORGEOUS RADIANT ORCHID PIECES INTO YOUR EVERYDAY SPRING STY
RADIANT SPRING BY MARIE WHITNEY 2pennyblue.com
Pump up your weekly mani with this fun polish from Essie – a vibrant tone for your spring look with just a bit of sheen. The Girls Are Out To Play, $8.50 essie.com
This schoolboy blazer in gorgeous handdyed Indian silk is the perfect topper for any look from work to weekend. Cambridge Blazer in Fuchsia, $355 2pennyblue.com
Add some color to your space with this gorgeous Greek Key pillow from Caitlin Wilson Textiles. This geometric pattern will elevate the look of the entire room! Greek Key Pillow, $60 caitlinwilsontextiles.com
Perfect for all of those essential daily errands, these bright flats will make the amazing spring weather that much more enjoyable. Bianca Bow Ballet Shoes, $59 landsend.com
A new case will make your hands & your phone happy to come out of the coat pockets & into the sunshine. iPhone5 case, $29.95 pantone.com
Make a statement! This necklace can do no wrong – it looks just as glam with your favorite basic white tee as it does with that special occasion LBD. Blythe Necklace, $88 lorenhope.com
YLE, CELEBRATING PANTONE'S COLOR OF THE YEAR.
G STYLE Everyone’s favorite satchel is beautifully reimagined in the color of the year. Mini Mac Bag, Rebecca Minkoff $195 shopbop.com
A gorgeous lace sheath will wow at every event this Spring. Nina Ricci Short Sleeve Dress, $1750 shopbop.com
The perfect pump for a fun spring look. Passion Slingback Pumps, $615 shopbop.com
Stay on schedule with this bright addition to your arm-candy. Silicone Strap Watch, Vince Camuto $150 nordstrom.com
Add a pop of color to the contents of your purse with this vibrant wallet – it even fits your cell phone! Saffiano Phone Wallet, MICHAEL Michael Kors $98 nordstrom.com
The perfect edgyfeminine layer to top off your look. Radiant Orchid Moto Jacket, asos.com
A French C
party in p
SUMMER | 68
Connection
by corey amaro tongue in cheek
provence
SUMMER | 69
calla lilies tipped out a tall vase a la georges v hotel paris and swirling in the bottom of a vase.
SUMMER | 72
SUMMER | 73
early evening cocktail, known as a dinatoire in french. a traditional provencal drink, pastis was served in test tubes.
right: mojitos ready to muddle!
S U M M E R | 74
.
!
SUMMER | 75
TINY SAVORY TARTS FILLED WITH SPRING SALADS. RIGHT: SHRIMP EN BROCHETTE (SKEWER) AND CRISPY PASTA PRAWNS (WRAPPED IN FRIED SPAGHETTI)!
SUMMER | 76
SUMMER | 77
bon printemps, happy spring, de provence! SUMMER | 78
big "poofs", bean bags in black and hot pink brought in as comfy lawn furniture.
SUMMER | 79
to read more about corey's adventures in france, follow her: willows95988.typepad.com
I've Got A C WE NEED NOW
C. W ON DER CA SH M ER E OM BR E CREWN EC K SWEATER $168 . 0 0 SUMMER | 80
C. WOND E R SHRUNK E N B OY FIT GINGHA M P ULLOVE R SHIRT $ 68 .0 0
C. WONDER STRIP E D HEAR T INTA RSIA SW EATER $ 8 8 .0 0
Crush On Blue GEO PRINTED CLUTCH $49
C. WON D E R S ILK P R IN T P U LLOV E R SH IR T $ 12 8 . 0 0
C. WOND E R D OT P RINT STRE TCH SATE E N SK I NNY A NK LE PA NT $ 98 .0 0
C. WONDER P RINTE D STRIPE ZIP TOP POUCH $ 4 8 . 00
SUMMER | 81
TASTEMAKER
�n the kitche� with
ROSS SVEBACK
SPAGHETTI WITH FRIED EGGS This dish will definitely raise eyebrows since it pairs ingredients not normally thought of being together, yet the simplicity of it is perfect for warm weather. 1/2 lb. spaghetti 1 pt. Simply Perfect Tomato Sauce Eggs – 2 per person Grated Parmesan cheese Fresh thyme sprigs, for garnish Cook spaghetti according to directions and once done, place back into pot along with tomato sauce, and heat to simmer. Turn heat off and set aside. Prep fry pan with oil and fry eggs making sure not to crowd the pan – do not fry more than four at once. Season eggs with salt and pepper if desired. To plate, place spaghetti in bowl, then top with two eggs – garnish with grated Parmesan and finish off with fresh thyme. Enjoy!
�
SUMMER | 83
SUMMER | 84
ITALIAN PROTEIN SALAD This is a great salad all year round, yet I enjoy it more during the warmer months since it gives me additional protein without having to heat up the stove. I cook the wheatberries in my Cuisinart Pressure Cooker since they take 40 minutes total to cook and I can assemble the salad while that is busy cooking. The shelled edamame you can buy at virtually any grocery store now, found in the frozen food aisle. Each serving provides roughly 16g of protein! Wheatberries: Place 2 c. wheatberries into the bowl of your pressure cooker along with 6 c. water and 2 tbsp. olive oil. Replace the cover on top and turn to seal, making sure the pressure valve is set to pressure. Turn onto high pressure and set the timer for 30 minutes, then hit start. After the berries are done cooking, do not depressurize it just yet – allow it to continue to cook for 10 more minutes, then you can depressurize it. When it is done, drain the wheatberries, rinse with cold water and add to the remaining ingredients to complete the salad. 12 oz. bag, frozen shelled edamame, thawed 1 bunch scallions, chopped 4 cloves garlic, minced 2 carrots, halved and sliced 1 cucumber, havled, de-seeded and sliced 1 red bell pepper, chopped 1 c. cottage cheese 1-0.3 oz. jar of Italian Seasoning 1/2 c. cider vinegar 2 tsp. salt 1 tsp. fresh, cracked pepper 1/2 c. mayo Add all of the ingredients into a large bowl and stir to combine, adding the wheatberries when they are done. Place into a sealed container and allow to set overnight for the flavors to develop. Enjoy!
BERRY COBBLER One of my favorite places to have breakfast is NJ Cafe in Bayport, MN. I order my standard ‘mess of the day’ and if I’m lucky, you can get a berry cobbler on the side which they bring warm in those old pyrex dishes my grandmother always used, topped with fresh whipped cream. Needless to say, this is some good, home cooking – only ten booths in the whole place. In honor of NJ Cafe and their allowing me to eat cobbler for breakfast, I figured why not do it at home. I made these in my 6″ faux bois berry bowls, each one held roughly a cup of berries, topped with vanilla-bean drop biscuits. The hardest part is waiting the 15 minutes for them to cool down after removing from the oven so you can savor every bite. This recipe makes six, individual portions OR one baking dish – you can even half the recipe as well. Filling 2 pts. mixed berries, blackberries, raspberries or blueberries 1/2 c. sugar 2 tbsp. flour 2 tsp. citrus or apple juice 1 tsp. salt Mix ingredients together and place into dish that has been prepped with Bak-klene – set aside to make biscuit topping Vanilla-Bean Buttermilk Drop Biscuits 1/2 c. sugar 1 egg 1/2 c. buttermilk 6 tbsp. unsalted butter, melted 2 tsp. baking powder 1/4 tsp. cinnamon 1/2 tsp. vanilla-bean paste 1 1/4 c. AP flour Combine sugar, egg and buttermilk together in a bowl stirring with a fork to combine. Then drizzle butter over mixture, while stirring it with a fork to mix together. Add baking powder, cinnamon and vanilla-bean paste, stirring again – finally add the all-purpose flour and mix with a fork until the flour has taken up all the moisture. Allow biscuit mixture to sit for five minutes, then drop by the teaspoon full on top of berries, leaving room so mixture can bubble up and create visual interest. Place into an oven that has been preheated to 375, and bake individual portions for 30 minutes and a big dish for 40 minutes. Remove from oven and allow to rest for 15 minutes before serving – dust with powdered sugar if desired, enjoy!
SUMMER | 87
SUMMER | 88
DANDELION JAM This is the year of cooking with flowers, and dandelions are the beginning of that. The key here is to pick them when they are freshly bloomed – they only are here for a couple days. Snip the petals off with a scissors, which makes light of what would seem like a finicky task. 2 c. dandelion petals 3 c. boiling water 2 1/4 c. sugar juice of half a lemon 6 tbsp. pectin Place dandelion petals into a large heat proof, canning jar and pour boiling water over petals, cover with lid and allow to steep for one day. Strain dandelion water into a 4 qt. saucepan, pressing petals to release all of the petal essence. Add sugar and lemon. Bring mixture to a boil and then add pectin, stirring to dissolve. Bring mixture to boil again and take a metal spoon to remove foam and solid that form on top. Continue to boil for five more minutes. Place jam into canning jars, cover with sterilized lids and process in boiling water for 15 minutes. Remove from water and allow to completely cool. Check lids and refrigerate any that have not sealed – sealed jam will keep over a year. Serve on dandelion buttered toast or with Charcuterie.
HONEY POACHED APPLES WITH ALMOND CREAM This recipe comes way of my friend and fellow Leo, Robert Sacheli. Making this dessert couldn’t be easier, the key is the right apple which I found to be the Honeycrisp. Surprisingly the Granny Smith did not hold up and fell apart which is interesting since that is the most coveted apple for baking pies. I have used Honeycrisp for years, partially because it was created in my home State of Minnesota but also because it is such a firm apple and hold up well when cooked with. Core the apples using a melon baller from the bottom so you can leave the top stem in tact followed by peeling the apple with care. I poached the apples in Astoria Moscato, which already has a golden hue – coupled with the saffron created a beautifully, colored dish. As always, I use Savannah Bee honey to sweeten this dish due to their honey truly being the best. I know Bob suggested this as a dessert, I can easily see having this for breakfast with a croissant. Lastly, this recipe can be multiplied since you are poaching them with the lid on. 4 Honeycrisp apples, cored & peeled (see note above) 1 bottle sweet white wine, I use Astoria Moscato 1/4 c. honey, I use Savannah Bee 1 pinch saffron threads 1 c. heavy whipping cream 1/4 c. powdered sugar 1/4 tsp. almond extract 1/4 tsp. vanilla bean paste Place cored apples into a small pot that just accommodates them, pour wine, honey and saffron into pot. Turn heat on to medium and allow to come to boil, reduce heat to simmer, cover and cook for ten minutes. Remove from heat, uncover and take out apples carefully using a tong or spider. Allow apples to fully cool to room temperature, which will take roughly a half hour. You can finish the dish at this time or refrigerate them until you are ready – this will make the apples more firm. Whip heavy cream until medium peaks form, add powdered sugar, almond extract and vanilla bean paste – whisking again to combine. Plate apples and serve with almond cream beside – enjoy!
SUMMER | 91
SUMMER | 92
RUBARB COMPOTE 4 c. chopped rhubarb 1 c. sugar juice of one lemon 1/4 c. water Bring to boil over medium-high heat, then reduce to medium and cook for 5 minutes – stirring occasionally. Remove from heat and place in canning jars or whatever you choose. I place mine in canning jars so I can put them in the refrigerator and use in up to six months. Allow to completely cool before placing in the refrigerator. Serve with biscuits, waffles, pancakes, ice cream, pavolova – you name it!
LILAC CREAM PIES
The perfect Spring pie infused with the slightest floral notes and vanilla beans. The crust for this recipe will make 2 deep-dish pies, I made six miniature Lodge cast iron skillet pies here (which feeds one to two people), which left enough pie dough to make a batch of pie crust cookies. The filling recipe below will make enough for one deep dish pie. Pie Crust Recipe 2 1/4 c. AP flour 1 c. (2 sticks) cold, unsalted butter, cubed 3 tbsp. Lilac Sugar 2 egg yolks 1/4 tsp. salt 1/4 c. cold water Place flour and butter into the work bowl of a food processor and pulse until butter is the size of peas, then add sugar and pulse 4-5 times. In a liquid measuring cup mix water, egg yolks and salt together with a fork. Turn food processor on and pour liquid in through feed tube until it comes together. Remove work bowl from food processor and using a 1/2 cup measure, place onto a silpat and pat out dough into a rough 8″ circle and place into freezer for 3-5 minutes to firm up. Then gently work into 6″ skillet leaving a rustic edge and placing a piece of aluminum foil on top. Put into refrigerator to chill for at least 15 minutes, repeat with other skillets. Preheat oven to 375 degrees, and once at that temperature allow oven to bake for ten minutes. Remove skillets from refrigerator and place 1 c. rice, dried beans or pie weights into each foil-lined skillet. Place into oven and bake for 20 minutes, then remove foil and weights from each skillet and bake for an additional 15 minutes. Remove from oven and allow to cool completely. Lilac Custard 1/3 AP flour 1/3 c. cornstarch 1/2 tsp. salt 1 1/2 c. lilac sugar 4 c. milk 1 tsp. vanilla bean paste 4 tbsp. unsalted butter, cubed In a large saucepan add flour, cornstarch, salt and sugar – stir with a whisk to combine well. Add milk and vanilla bean paste, stirring with whisk again to combine. Turn heat on stove to medium high and whisk every so often until you notice the mixture begin to steam, then whisk gently to the point of it beginning to thicken which is when you need to whisk vigorously. Once custard has fully thickened, remove from heat and add butter, whisking to incorporate until butter is fully melted and combined. Divide between skillets, cover custard with plastic wrap and place in refrigerator to set. When ready to serve, beat 4 c. heavy whipping cream and 1/2 c. powdered sugar to medium – the cream should be stiff and set, yet still somewhat relaxed (I hope this makes sense, as I speak in riddles). Divide between pies and serve with a few lilac blossoms. Enjoy!
SUMMER | 95
mardi �
MARDI GRAS
SUMMER | 96
�adness
PHOTOS: AVERYHOUSE RENTALS: TABLESCAPES DESIGN, FLORAL, PAPER: A PERFECT EVENT SUMMER | 97 PURE KITCHEN CATERING KOVAL DISTILLERY
click here for our free download. Mardi Gras placecard designs!
SUMMER | 98
DIY favors: Fill grocery store matchboxes with custom candy mixes, in colorful mardi gras candy hues of purple, green, and more. Wrap matchbox with our handwritten "vintage" paper download, tie with twine, tuck in feather or MMER | 99 vintageS U key.
Layer marbled paper as a runner down the table, with pretty trays topped with candles, bud vases ffiilled with purple Mokara Orchids and Tulips, and tiny vessels ffiilled with feathers.
SUMMER | 100
SUMMER | 101
SUMMER | 102
SUMMER | 103
Place votives on top candlesticks for a twist on the standard taper candle.
SUMMER | 104
SUMMER | 105
SUMMER | 106
DIY decor: Frame our vintage map downloads and place on table, topped with feathery mardi masks for instant style. Vontage map download.
SUMMER | 107
recipes from pure kitchen catering
whole roasted cornish hen 4 cornish hens, whole 6 cloves garlic 3 t butter 3 t olive oil 2 shallots 2 t fresh thyme leafs 1 pint grape or cherry tomatoes 3 sprigs fresh basil 2 c canola oil for frying basil kosher salt and fresh ground pepper method: pre-heat oven to 400 degrees and pat dry with a paper towel. season the birds liberally with kosher salt, pepper and chopped thyme. smash the garlic cloves with the butter, until paste like, then push under the skin. place the whole birds breast side up in a roasting pan with a pan rack in the oven for 15 minutes. drop temperature to 250 degrees, and continue roasting for another 15 to 25 minutes, basting occasionally. internal temperature should exceed 160 degrees. fire up grill. dress the tomatoes with salt, pepper, 2 t chopped fresh basil, and 1 t olive oil. being carefull of grill flare ups, put the tomato on the hot part of the grill, and let them char for 1 minute, remove onto a bowl, dress with remaining olive oil. bring canola oil up to 300 degrees in a deep pot on the stove. have a splatter screen handy, as the basil will pop on contact! pick the basil leaf, and drop it into the hot oil about 5 to 7 leaves at a time, about 10 seconds, until turns translucent. remove with slotted spoon onto paper towel, sprinkle with salt. plate up: arrange the roasted cornish hens onto a large, or multiple medium sized platters. garnish with beautiful whole fried basil leaves, and charred tomatoes, drizzle a little extra olive oil if you like, and enjoy!
potato, artichoke smoked trout sala
6 baby peruvian purple potatoes 1 small jar marinated artichokes 1 fillet smoked trout, bones remov 6 sprigs fresh chervil kosher salt, fresh cracked black pe extra virgin olive oil
pre-heat oven to 350 degrees. dres pepper and oil, roast for 25 minute into quarters, toss in a bowl with m
in a decorative bowl, place the war with flaked smoked trout, and cher some spicy pickled chiles, or toaste
and ad
ved
epper
ss whole potatoes with salt es until slightly softened. cut marinated artichokes, let cool.
rm potato and artichoke and top rvil leaf. for a peruvian twist, add ed cumin seed, buen provecho!
rose hip spritz combine chilled champagne with a splash of koval rose hip liqueur, garnish with lemon peel.
GILT READY to Color your world this Spring!
Marabelle High-rise wide leg palazzo pant GILT: $49
Marabelle Button Down Romper GILT: $69
under $50! Renvy French Terry Colorblock Jacket GILT: $99
Atwell Pointe Dress with Circle Skirt GILT: $85
Alex + Alex Stretch Drawstring Dress GILT: $89
Zoe & Sam Silk Two Pocket Blouse GILT: $85
Ava & Aiden PMarabelle Wrap Front Jumpsuit GILT: $89
Ava & Aiden Ponte V-Neck Sheath Dress GILT: $129
Heidy Best
:
Stylist, BELCOTHESMINDED shares her top tips for spring style
Pastel - A rainbow of soft feminine shades were present throughout the spring collections. To make this trend work for you find your most flattering hue in the silhouette that highlights your best assets. Orange is the New Black - It's as if the writers of the show planned this trend. We already have seen this bright color in beauty, accessories, as well as gowns seen in the recent red carpet. Sheer Detail - showing the appearance of skin is a subtle way to look sexy. Whether it is a sheer panel on a top or a longer layer of a skirt hem this trend should be embraced during the warmer months. Floral - April showers bring May flowers right? Floral is a huge trend and can be showcased in a top or worn head to toe for a gala event. Graphic Prints - prints are personal and this one is my favorite. Whether you are wearing a geometric jumpsuit or a micro plaid skirt find the print that speaks to you and wear it this spring! Embellished Details - lace, beading, fringe - these are a few of my favorite things. No need for a ton of jewelry with this stand alone trend. Crop Tops - keep it up with those sit-ups ladies! This trend is sticking around this season. If you're a little self-conscious about your midsection just wear a high waisted bottom. Trust me you'll look like you've been watching your weight during the holidays. Boxy, Cropped Jackets - while you can still wear your moto jackets from Fall/Winter, this season is all about lady like (think Chanel) jackets. Wear over a dress, skirt, shorts... Well you get the idea. Sweater Dressing - Brrr it's still cold out there. The early part of Spring can still be a little chilly so try topping a pair of shorts or a dress with one of your lightweight sweaters. See more Heidy chic style, at beclothesminded.com
ST. PATRICKS DAY
cheers to st. patrick. time for beer floats, baby!
GUINNESS FLOATS
SUMMER |
scoop vanilla frozen yogurt into glasses, top with guinness (or your favorite irish beer 116 from harp to murphy's).
SUMMER | 117
CIDER FLOATS
SUMMER | 118
scoop ginger ice cream (or vanilla) into mugs, top with hard cider. garnish with dried cinnamon stick "straws".
FOR THE KIDS!
scoop vanilla ice cream into glasses, top with green river soda.
Made in Chicago since 1919, when prohibition began! SUMMER | 119
t n o P e L
ARTISTS WE LOVE
P r i a l B d n by Laurie a
SUMMER | 120
t
Pes sem ier
“Everyone celebrates the first of May, La Fête du Travail,” Michel asserted. “No,” I insisted, “it is not a holiday in the United States.” The first of May is “labor day” in France, celebrating the worker in this democratic, socialist state. It is Labor day in all of Europe and Russia, too. Ironically, celebrating Workers Day on the first of May came about as a result of the Haymarket affair in Chicago of 4 May, 1885, in which four protesting workers were killed by police. In 1889, the French, recalling the centennial of the revolution, started celebrating 1 May in honor of “the workers”. In 1891 it was made an official holiday, and before long all of Europe joined in. It was an easy transition, as May Day had always been a holiday of sorts. In keeping with its original roots, May Day is a celebration of summer (before Christian times, it was the first day of summer, the 21 June being “mid-summer”). On 1 May, 1561, King Charles IX received a muguet, or lily-of-the-valley as a lucky charm. Afterward, he offered a lily-of-the-valley to the court women on this day each year. In the 20th century, it became custom in France to give lily-of-the-valley on 1 May as a symbol of springtime. The government allows people to sell these flowers, tax free, on the first of May, La Fête du Muguet. It’s a wonderful day, with gypsies and enterprising folk of all ages selling lily-of-the-valley at the entrances to the Metro and on street corners. Paris is filled with the scent of this beautiful flower. Our second holiday comes just a week later, on 8 May. It is Victory Day for World War II. It is mainly commemorated by the military, and flowers are placed at all the locations around the city where people were killed in the war. Bullet holes remain on sides of buildings where “resisters” were shot by the Nazis. Red, white and blue bouquets, festooned with ribbons appear here on 8 May. The buses bear flags, as do all government buildings this day. This year, there is only one more holiday in May, the Ascension. It is forty days after Easter, when Jesus Christ ascended into heaven. Because France still celebrates Catholic holidays, on this day government offices and many stores are closed and there is no mail delivery. Many years the religious holiday of Pentecost also falls in May, but due to a late Easter (20 April), this holiday, 49 days after Easter, is in June. May is a month impossible to conduct normal business in France. Each of these holiday falls on Thursday, so the French “faire le pont” (make a bridge) to take a four day weekend. The first two weeks and the last week of the month only have three solid working days each. In fact, the pont often reaches from the first of May until the 12th. May is a delightful month in Paris, with trees in bloom, and flower planting in the parks. And everyone has plenty of time to enjoy it. To see more of Laurie and Blair's work: www.artnotesparis.blogspot.com
Lilly of the Valley + Painted Tulips = SPRING!
SUMMER | 122
SUMMER | 123
SUMMER | 126
The Antiques Diva by Toma Haines antiquesdiva.com
Ooh la la! Party at the Puce de Paris
It’s always “oui, bien sur”, when asked to a Sunday Brocante Party, at the world famous Cligancourt, Marche St Ouen, Paris. And when it’s our friend and blogger, Toma Clark Haines, of The Antiques Diva, Europe’s largest antiques touring company, we celebrate in style. When the invitation reads “Join me at the Paris Flea Market…” you know the party is going to be good. Throw in a guest list that includes 200 of the top American interior designers, a brunch buffet that reads “Paris on a Plate” and copious quantities of champagne - all before noon – and the party is a surefire recipe for glamour. To close out the last day of Design Week in Paris, Toma joined forces with shopkeeper Sylvie Seron of Un Singe en Hiver, at # 6 Rue Paul Bert, and opened wide their doors to toast Paris Design Week and Maison Objet. Following the fete she and her guides took clients on afternoon antique buying tours through the markets. Toma laughed, when asked for her secret to throwing a perfect event. As she poured a glass of bubbly, she smiled and answered, “Champagne!” We agree. “When hosting a brunch party in Paris you don’t have to look far for the perfect ingredients,” pointing towards the tower of croissants, pain au chocolat and pain aux raisins. “To prepare I pillaged markets for fromage and charcuterie and served it on 18th century ironstone platters and cutting boards, picked up some flowers and put them in 19th century urns. Et Voila you’ve got a party! In Paris every day feels like a fete.”
SUMMER | 127
The effect – simple, easy, elegant entertaining – done with Antiques Diva style of course. “The French make everything seem effortless,” Toma explained, “Living in Europe for 13 years has taught me that elegance boils down to simplicity.” An American who moved to Paris when her husband joined a French consulting firm, Toma took the opportunity to live in Paris and pursue her passions – cooking classes at Le Ritz Escoffier, art history lessons at the Louvre and interior design courses with London City Guild. “If you’ve seen the movie Julie and Julia, you’ve seen my first few years living abroad unfold. Expat life in Paris is still quite similar to how it was in Julia Child’s days. It was my finishing school.” In between taking classes, she shopped. “My first weekend living in France, I went to the Paris Flea Market and was hooked! From then on each weekend I visited flea markets, antique fairs, brocantes and vide greniers. When my husband was transferred to Amsterdam and later Berlin my obsession for antiques expanded across the continent.” That obsession created a career out of her suitcase. What started as a passion propelled itself to profits when Clark Haines began offering antique buying tours. At first friends seeing her personal antique purchases asked for her help buying abroad. Then it grew to friends of friends inquiring for tours and when she began writing a blog detailing the journeys of The Antiques Diva® a business was born as readers started emailing asking her to take them on tour. Now Clark Haines owns Europe’s largest antiques touring and buying services company. “We offer customized buying tours in 9 countries,” Clark Haines explains, “France, Italy, England, Belgium, Holland, Germany, Switzerland, Denmark and Sweden. And for those times when clients can’t go overseas we shop on their behalf through our virtual tours and buying services. We work with both tourists – and the trade – interior designers and antique dealers “We get the occasional celebrity. My husband loves to tell the story about the time Brad Pitt called the back seat of my car to talk to one of my clients. But most of my clients are people who love antiques and know that the best pieces – and best prices- on antiques are found in Europe.” To see more visit www.antiquesdiva.com and www.unsingenhiver.com
SUMMER | 128
Her own label was created specifically for the fĂŠte.
SUMMER | 129
Brunch...Paris style!
SUMMER | 130
SUMMER | 131
SUMMER | 132
SUMMER | 133
WE NEED NOW
1. Floral
2. Geo
3. Animal
10 Takes On SILHOUETTE 6. Structure
5. Midi Length SUMMER | 134
5. MIDI LENGTH - I HAVE NEVER BEEN ONE TO WEAR A DRESS PAST MY KNEES, BUT THESE MIDI DRESSES ARE HUGE! WHEN THIS ONE CAME IN, WE FELL IN LOVE. 6. STRUCTURE - SO MANY OF MY FAVORITE LABELS HAVE BEEN ADDING THESE SUBTLE STRUCTURED DETAILS TO THEIR PIECES. IT IS A REFRESHING CHANGE FROM THE OVERSIZED PIECES WE ALL WEAR DURING THE WINTER.
7. Neon Now
8. Blac
4. Block PRINTS PLEASE 1. FLORAL - THEY NEVER, EVER GO OUT OF STYLE. WE ARE LOVING FLORALS ON THIS BLACK ROMPER FROM LADAKH. 2. GEO - BOLD GEOMETRIC PRINTS ARE EVERYWHERE: PANTS, DRESSES, BLAZERS, TOP, AND ACCESSORIES. THIS DRESS FROM CAMEO IS THE PERFECT EXAMPLE, WE LOVE IT PAIRED WITH A CROPPED LEATHER JACKET. 3. ANIMAL - THE PRINT YOU SO BOLDLY LOVE - BE EXTRA BOLD WITH THESE ADORABLE FINDERS KEEPERS SHORTS. I LOVE TO PAIR THEM WITH STRIPES ON TOP. 4. BLOCK - STYLIST SECRET: COLOR BLOCKING ON THIS DRESS IS LIKE CONTOUR FOR YOUR BODY.
l
Spring Style
ck n Blue
Morgan Gutterman, Owner, Edith Hart edithhart.com
10. Leather CRAZY FOR COLOR 7. NEON NOW - AS AN 80’S BABY, I HOPE NEONS NEVER DIE. BOLD BRIGHT COLORS ARE THE ONLY WAY TO GET US THROUGH COLD SPRINGS AND ON TO SUMMER. 8. BLACK N BLUE REMEMBER WHEN YOUR MOM TOLD YOU NEVER TO MIX NAVY WITH BLACK? WELL, SORRY MOM, SHE WAS WRONG. I LOVE THE WAY THESE COLORS COMPLIMENT EACH OTHER. THIS SHIRT IS PERFECTION - EASILY TRANSITIONED FROM DAY TO NIGHT.
9. Lace
LEATHER N LACE 9. LACE - SPRING INTO SEXY. THE FULL SKIRT ON THIS DRESS SHOWCASES IT PERFECTLY. 10. LEATHER - IT'S 24/7, ALL YEAR ROUND PEOPLE! SOME GIRLS MIGHT BE TOO SCARED TO WEAR LEATHER IN SPRING, BUT THIS CAMEO SKIRT IS SO LIGHT AND THE GIRLY FLARE COUNTERACTS THE BLACK LEATHER PERFECTLY.
SUMMER | 136
by leah chavie leah chavie skincare boutique
CAN'T SQUEEZE IN A TRIP TO THE SPA? ALL IT TAKES IS A FEW INGREDIENTS FROM YOUR KITCHEN TO WHIP UP AN ENERGIZING BODY SCRUB. THE CAFFEINATED GREEN TEA TONES THE SKIN, MAKING THIS A RECIPE YOU'LL WANT TO USE AGAIN AND AGAIN IN PREPARATION FOR SWIMSUIT SEASON.
INGREDIENTS: 3 TBS. COFFEE GROUNDS 3 TBS. CAFFEINATED GREEN TEA 1/2 C. OLIVE OIL OR COCONUT OIL PINCH CAYENNE PEPPER DIRECTIONS: -MIX ALL INGREDIENTS TOGETHER AND LET THE MIXTURE SIT FOR A FEW MINUTES. -APPLY THE SCRUB TO THE ENTIRE BODY USING A PADDLE BRUSH OR PAINT BRUSH USING UPWARD STROKES. -LEAVE SCRUB ON FOR TEN MINUTES. -RINSE IN AN EPSOM SALT BATH FOR 12 MINUTES TO NEUTRALIZE THE SCRUB AND DETOXIFY THE BODY. -TAKE A COLD SHOWER TO RINSE AWAY ANY SCRUB AND SALT LEFT ON YOUR SKIN. SUMMER | 137
BABY SHOWER
Monica+Andy
SHOWER DE BEBE FLORAL, EVENT DESIGN, PAPER: A PERFECT EVENT PHOTOS: EDYTA GRAZMAN OF GROW AND SHINE PHOTOGRAPHY VENUE: SHOP S U M M E R | CHOP 138 BOLDFACE CO.
SUMMER | 139
SUMMER | 140
VINTAGE GLASS BABY BOTTLES MADE THE PERFECT BUD VASE
SUMMER | 141
BABY BLUE, APPLE GREEN AND CHEERY YELLOW ARE OUR FAVORITE BABY SHOWER COLORS! SUMMER | 142
SUMMER | 143
HERBAL TEA FOR THE MOMMY'S TO BE - A FAVORITE FAVOR FOR A BABY SHOWER
SUMMER | 144
SUMMER | 145
STYLIST SECRET: PATTERN PLAY! MIX YOUR FAVORITE PATTERNS FOR AN INTERESTING, TEXTURAL DESIGN
SUMMER | 146
SUMMER | 147
NURSERY RHYMES AND LULLABYS MADE THE SWEETEST ACCENTS TO S U M M ELUSH R | 1 4 8 FLORAL THE
SUMMER | 149
SUMMER | 150
SUMMER | 151
THE BOW NAPKIN FOLD, OUR NEW FAVORITE!
SUMMER | 152
SUMMER | 153
SUMMER | 154
GUESTS LEFT WITH THEIR VERY OWN MONICA + ANDY GOODIES!
SUMMER | 155
SUMMER | 156
Introducing Monica+Andy FINDING TIME TO SHOP FOR YOUR CHILDREN IS RARE--FINDING A CHILDREN’S CLOTHING LINE THAT IS RELIABLE, FUNCTIONAL AND FASHIONABLE IS AN ANOMALY. HENCE WHY WORKING “MOM-TREPRENEUR”, MONICA ROYER CREATED MONICA+ANDY, AN ONLINE INFANT AND TODDLER CLOTHING LINE.
ROYER’S CONNECTION TO THE APPAREL WORLD BEGAN WITH HER BROTHER ANDY (DUNN) WHO IS THE FOUNDER OF THE ONLINE MEN'S APPAREL COMPANY, BONOBOS. THE SIBLINGS WANTED TO CREATE AN ONLINE ONLY, COMMUNITY-DRIVEN BRAND. A PRODUCT LINE DESIGNED WITH A STORY IN MIND--THAT GROWS WITH CHILDREN AND PARENTS. PARENTS CAN SEE THE BEGINNING OF THAT STORY WITH THE LAUNCH OF MONICA + ANDY (MONICANANDANDY.COM).
TO ROYER AND THE OTHER MOMS SHE ENLISTED TO BE A PART OF THE MOM-BOARD, THERE WERE CERTAIN AREAS THAT THE LINE NEEDED TO FOCUS ON: QUALITY, FUNCTIONALITY, DESIGN AND SERVICE.
OVER THE PAST YEAR THE FOUNDERS TOUCHED OVER 30 BLENDS TO PROCURE THE SOFTEST FABRICS POSSIBLE. IN ADDITION, THE FABRIC IS PHALATES-FREE, LEAD-FREE, AND CHOKE-HAZARD FREE (PULLTEST APPROVED). FOR FUNCTIONALITY THE TEAM FOCUSED ON CREATING A HYBRID OF GREAT-LOOKING CHILDREN’S CLOTHING THAT KIDS CAN ALSO HAVE FUN IN--HENCE WHY THE DESIGN COMBINES FUN, UNIQUE GRAPHICS AND COLORFUL SELECTION INTO A MODERN, PLAYFUL COLLECTION. ALL SAMPLES WERE HIGHLY SCRUTINIZED BY THE MOM-BOARD BEFORE APPROVING FOR PRODUCTION.
“WE KNOW IF WE WOULDN’T PUT OUR OWN KIDS IN IT, WE WON’T MAKE IT,” EXPLAINS ROYER.
KNOWING THAT SERVICE MATTERS AS MUCH AS THE PRODUCT, THE TEAM CREATED CUSTOMER SERVICE STORKS -A TEAM OF CUSTOMER SERVICE REPS COMPRISED OF REAL MOMS WHO EMBODY THE MONICA+ANDY CULTURE.
MONICA+ANDY FEATURES ONESIES, DRESSES, TOPS AND BOTTOMS FOR AGES 0 TO 3T. FEATURED ITEMS INCLUDE THE STELLA DRESS (DECORATED WITH PURPLE BOWS), THE BABY JACK LONG SLEEVE ONESIE (DECORATED WITH BLUE AND WHITE STRIPED ELEPHANTS), AND THE ‘ZEV AT THE ZOO’ TUNIC. PIECES ARE NAMED AFTER THE TEAM’S OWN CHILDREN.
MONICA AND ANDY IS HEAVILY FOCUSED ON EMPLOYING LOCAL MOMS IN PART-TIME AND JOB SHARING FUNCTIONS. THE WEBSITE WILL ALSO FEATURE THIRD-PARTY CURATED GOODS, ASSISTING
OTHER
“MOM-TREPRENEURS” TO ADVANCE THEIR OWN SMALL BUSINESSES BY OFFERING THEM FOR SALE ON THE SITE’S MARKET MOM PLATFORM. HEAD BANDS AND BOWS BY LOCAL CHICAGO MOM MARTA CORINNE POYNTER’S BRIGHT LITTLE LINE ARE PLANNED FOR THE LAUNCH. WWW.MONICAANDANDY.COM
SUMMER | 159
WAES N T TE EM ED A KNEOR W
SUMMER | 160
s n a e M g n i Spr ! n so a e S a Fle
By, Marianne De Lay thesavoyflea.com
I’ve stumbled upon old & lovely things for most of my life. My Grandfather watched me after school & across from his business was a thrift store. Most kids could walk to bakeries, toy stores or libraries but I had the thrift store. Once inside I found treasures that influenced me most of my life. All were attainable with a dollar in my pocket from my Grandpa. There, I bought my first 1920s flapper gown, amazing 1950s jewelry & a lot of glam 1930s coats. All which were way to big for me at the time but I thought I looked fabulous. As a teen who needed the mall when this magic store had every style that I could dream up. A 1960s mod Gidget, dramatic goth girl, 1940s hollywood starlet, angry punk rock teen...it had it all. I could be whatever I wanted to be and afford it all with my babysitting money. At 17, I wondered into the Housewares/Furniture section & bought my first piece of furniture for $35.00; a Drexel marble bistro set, which I still have today. I was hooked for life. In college I sold dishes to dealers, then moved onto furniture. As an adult I went through several demanding, unfulfilling jobs but found solace in filling my house with my found treasures. It was pure delightful escapism. People started to ask me to help them find interesting pieces and eventually left my desk job behind with the help of my husband. I’m grateful to have my own studio now where I hand paint furniture, upholster pieces & curate all the things I love. It’s my magic store. Sometimes, I think how odd it is that these old objects are such a part of my life now. Searching and finding beautiful, interesting pieces, researching them, cleaning them, painting, upholstering, photographing, writing about them & then onto my website. It all comes full circle when a client comes to the studio, wonders around, smiles & falls in love. I couldn’t be happier then in that moment. That’s magic. My years searching among boxes, piles and stacks of things have given me a special gift of literally finding a diamond in the rough. Heres some tips to help you navigate your favorite fleas to find your perfect treasure.
s k c i r T p i r T a 5 Fle
1. Buy what you love. This is the most important thing in your quest. Pick something up that speaks to you. Your home is just that, your home! Buying vintage allows you to Create an individual style thats all your own.
SUMMER | 162
2. Go early...go really early. If your serious about a must have item. Get thee to the Flea EARLY! Chances are it will be gone if you wait.
3. Be Coy. When yo treasure..don’t put i it or not, when anot that your interested they’ll start to look a theres value in it. P they’ll grab it.
ou find your it down! Believe ther flea goer sees in something, at it too & think Put it down and
4. Be kind. Kindness can go a long way. Dealers drive to find your goods, sift thru dusty old boxes, pack it up, set it up & sit at the flea all day with it, in hopes to sell it to you. Showing kindness to the dealer can go a long way. They’ll be more likely to work with you on pricing, holding an item or helping you with delivery.
5. History! Don’t forget to ask about the history of your treasure, where it came from, etc. Part of the value of your treasure is knowing it’s provenance & past life. Plus it makes for great story telling.
SUMMER | 163
LOOK OF THE SEASON
1 TABLE 4 LOOKS DEBI LILLY DESIGN FOR SAFEWAY FROM GROCERY TO GORGEOUS
photos: marcin cymmer
St. Patricks Day
SUMMER | 165
Fill pretty buckets and pails with green wheat grass and ivy for an instant St. Pats day look.
SUMMER | 166
SUMMER | 167
SUMMER | 168
Infuse water with fresh favorites like cucumber or mint
SUMMER | 169
Easter
SUMMER | 170
Stylist Tip: Mix spring pastels with big bold color for an unexpected, bright and cheery Easter look.
SUMMER | 171
We love Debi's Easter Egg Candles, which come in 3 different sizes. The perfect addition to your Easter table.
S U M M E R | 1 74
SUMMER | 175
SUMMER | 176
Mother's Day
SUMMER | 177
A soft rose petal adds a fresh springy touch to these swirlzcupcakes.com
SUMMER | 178
Mason jars in bold bright hues!
SUMMER | 180
SUMMER | 181
Colorful plants brig these Fleur De Lis p right in the grocery SUMMER | 182
ghten up pots found y!
Memorial Day
SUMMER | 183
SUMMER | 184
SUMMER | 185
SPRING FORWARD PAINTED SO PRETTY
Helen Oh, Acchaa Spa 500 North Wells Street • Suite 2 • Chicago acchaa.com Now that we're finally able to stash those pesky winter gloves away, all eyes are on our hands. Your nails could probably use a little (or a lot!) of TLC after being cold, dry and neglected all winter. Helen Oh, Acchaa Spa's nail technician shares her best tips for getting your nails ready for spring. * Cuticle cream helps nourish dry cuticles and brittle, damaged nails with vitamin E. Massage the cream around your nails before going to bed. * Never use acetone nail polish remover, which can dry and damage nails. * Fortify weak, thin nails by soaking them in extra virgin olive oil 10-15 minutes a day for a month. * Avoid long, hot baths or showers. Hot water is especially drying to skin. * Moisturize your skin and nails as soon as possible after bathing and washing your hands. * Try a fortified nail polish. They are packed with vitamins and minerals to boost nail health.
SUMMER | 187
EASTER
Jelly beans two ways! Cupcake topper and favors!
SUMMER | 188
Instant Party! Everything purchased right in the grocery.
SUMMER | 189
EASTER TREATS
Move over Easter Eggs...
FLORAL FAVOR BOX $10
BIRDS NEST $8
These ju SUMMER | 190
BUNNY FAVOR CONE $13
BUTTERFLY FAVOR BOX $10
ust in at A Perfect Event. SUMMER | 191
TASTEMAKER
Mango Carrot Cake Swirl Bars
EA S T E
Servings: 22 Ingredients 12 ounces pureed carrots 1 3/4 cup granulated sugar 1/2 cup mango greek yogurt 1/2 cup vegetable or canola oil 4 large eggs, lightly beaten 1 tablespoon pure vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 8 ounces cream cheese, room temperature 1/4 cup plus 2 tablespoons granulated sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 3 tablespoons mango puree Instructions Preheat oven to 375 degrees. For the bars: In one large bowl, add pureed carrots, granulated sugar, greek yogurt, oil, beaten eggs, and vanilla extract. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Slowly add the dry ingredients to the wet ingredients and mix until well incorporated. For the swirl cream cheese topping: Blend cream cheese and granulated sugar in the bowl of your mixer until nice and smooth. Add in one egg, vanilla extract and mango puree and mix until well incorporated. To prepare the bars: Pour 3/4 of carrot batter into a greased 9 x 13 baking pan. Next spread the cream cheese topping on top of the carrot batter until no carrot batter is showing. Spoon remaining carrot batter in random areas over the cream cheese topping. Take a butter knife and swirl the top of the batters to create a pretty swirl pattern. Bake the bars for 30 minutes or until a toothpick comes out clean. Allow to cool for 20 minutes then serve. Enjoy!
R
BR UN CH
by Jocelyn Delk Adams grandbaby-cakes.com
SUMMER | 193
SUMMER | 194
Healthier Lemon Loaf Cake Servings: 12 Ingredients 2/3 cup olive oil 1 1/4 cup granulated sugar (or 1 cup of honey or maple syrup) 3 whole large eggs, lightly beaten 2/3 cup plain greek yogurt 1/2 cup lemon juice 1 teaspoon pure vanilla extract 2 teaspoons lemon zest 1/2 teaspoon lemon extract 1 1/2 cup all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup confectioners' sugar, sifted 2-3 tablespoon milk or fresh lemon juice for more lemon flavor Instructions Preheat oven to 325 degrees. In a large mixing bowl, whisk together olive oil, granulated sugar, lightly beaten eggs, greek yogurt, lemon juice, vanilla extract, lemon zest and lemon extract. In a separate bowl, sift flour, baking soda, baking powder, and salt. Add the flour mixture to the wet mixture while whisking together until well combined. Add lemon cake batter to a greased 9 x 5 inch loaf pan and bake in oven for 45-55 minutes or until a toothpick is inserted in the center and comes out clean (mine baked in about 52 minutes). Let cool for 10 minutes then remove from the loaf pan to finish cooling. Once the cake has cooled completely, whisk together confectioner's sugar and milk or lemon juice and pour over the cake. Let the icing set and then enjoy!
Individual Strawberry Crumbles Servings: 3 crumbles in 3 (2 ounce) ramekins Ingredients 2 cups strawberries, washed, hulled and sliced 1 tablespoon orange juice or lemon juice 1/4- 1/2 cup granulated sugar (check sweetness of strawberries to determine best amount) Sprinkle of salt 1 teaspoon pure vanilla extract 1 tablespoon cornstarch 1/3 cup brown sugar 1 teaspoon granulated sugar 1/2 teaspoon cinnamon 2/3 cup all purpose flour 1/4 cup melted salted butter Instructions Preheat oven to 375 degrees. For the strawberry mixture, toss together strawberries, orange or lemon juice, granulated sugar, salt, vanilla extract and cornstarch in a medium bowl. Set aside. While strawberries sit and thicken, assemble the crumble. Add brown sugar, granulated sugar, cinnamon and flour to a small to medium sized bowl. Whisk ingredients together. Slowly add in melted butter and stir in to combine until crumbs develop. Add strawberry mixture to ramekins (I used 2 ounce sized ramekins). Spoon crumbs over the tops of the strawberries. Bake crumbles for 30 minutes. You can serve your crumbles warm or cold but my favorite way is warm with a nice scoop of vanilla ice cream. Enjoy!
SUMMER | 197
SUMMER | 198
Vanilla Dutch Baby with Spring Berries Servings: 4 Ingredients 3 large eggs, room temperature 2/3 cup whole milk, room temperature 2 teaspoons pure vanilla extract 1/2 teaspoon ground cinnamon 1 teaspoon granulated sugar 2/3 cup all-purpose flour 1/2 stick butter Mixed seasonal berries, powdered sugar and whipped cream for serving Instructions Place a 9-10 inch cast iron skillet in your oven and preheat to 425 degrees. Beat large eggs until frothy. Continue to beat as you add in your milk, vanilla extract, cinnamon, sugar and flour. Make sure mixture is well-mixed. Once oven is preheated, remove skillet from oven and add butter to skillet until it is melted. Swirl to cover entire surface area. Add pancake mixture to skillet and place skillet back in oven. Bake for 18-22 minutes or until golden brown and puffed. Garnish with berries, powdered sugar and serve with whipped cream. Enjoy!
Spring Sips! DARE TO DANGLE
SUMMER | 200
say goodbye to winter's strong, hearty cocktails and sip something light and refreshing. the dangler, created by doc b's fresh kitchen's beverage director dustin durrenberger is perfect to serve for any occasion from easter to memorial day.
carrot cocktail!
ingredients 2 oz. traverse city bourbon 1 oz fresh carrot juice 0.75 oz lemon juice 3 bar spoons of grade “b� maple syrup glass: high ball directions add ingredients and then ice into the shaker shake, shake, shake! fill high ball glass with ice strain mixture from the shaker into your glass
Easter Treat-ster
TREATS WE LOVE
Family Fun!
Bake Rice Krispy Treats per favorite recipe. Cut into triangles (easy stylist tip: first cut pan into strips, then into squares, then in half into triangles), ice long edge with vanilla icing, sprinkle with colorful spring sprinkles from the grocery.
r Easy Style Chic -
arrange sprinkle side
up ontop an egg plate.
SUMMER | 203
TASTEMAKER
put an egg
MAY IS NATIONAL EGG MONTH, SO IT’S THE PERFECT TIME VERSATILITY IN BREAKFAST AND BEYOND AT SOME OF CHIC WHETHER YOU LIKE YOUR EGGS ON PIZZA, OVER RISOTTO OR ON CHICAGO DINING SCENE HAS YOU COVERED. READ ON FOR A
tanta
POBRE NIGUIRI – $9 SKIRT STEAK, QUAIL EGG, CHALACA, PONZU
sophie ’s
BUCKWHEAT RISOTTO – $19 BLACK TRUMPET MUSHROOMS, POACHED EGG, BUTTERMILK, PARMIGIANO-REGGIANO
sola
WAGYU STEAK TARTAR - $10 CAPERS, GINGER, CHILE OIL, TEMPURA EGG, GREEN BEANS, ARUGULA, MISO
a few more favorites... nellcote
FRESH SPAGHETTI - $12 SMOKED BACON, PECORINO, 1-HOUR EGG
the gage
SCOTCH EGG - $8 MUSTARD
bite cafe\
HANGOVER SALAD - $9 ROMAINE, BACON, CROUTON, P ROASTED GARLIC VINAIGRETT
AMAN
DA PU C
K
on it
E TO EXPLORE THE EGG’S CAGO’S TOP RESTAURANTS. N TOP OF YOUR SALAD, THE FEW CULINARY FAVORITES!
thefo
odara
davanti enoteca
francesca’s
QUATTRO STAGIONI - $10.99 PROSCIUTTO, ARTICHOKE, MUSHROOM, OLIVE, EGG
POACHED EGG, TE, PARMESAN
dryhop
TRUFFLE EGG TOAST - $11 FONTINA, ASPARAGUS
zzi.co
m
burger boss
8 AM BURGER - SINGLE: $6.79 CAGE-FREE FRIED EGG, APPLEWOOD SMOKED BACON, AMERICAN CHEESE, KETCHUP, BOSS SAUCE, LETTUCE, TOMATO, BRIOCHE
POUTINE (POPULAR ORDERED WITH EGG ON TOP) - $12 FRITES, BROADBENT’S HICKORY SMOKED BACON, AGED CHEDDAR, SCALLIONS, SMOKED COUNTRY SAUSAGE GRAVY, EGG
DERBY
derby day
SUMMER | 206
photos: marcin cymmer event design andS paper: UMMER | 207 a perfect event
SUMMER | 208
derby flags make the perfect straw topper and pennants.
SUMMER | 209
SUMMER | 210
SUMMER | 211
nothing is more fun than a caricaturist at your party. makes for great entertainment and the perfect takeaway.
SUMMER | 214
SUMMER | 215
chicagoans showed off their favorite derby hats to celebrate in style.
SUMMER | 216
SUMMER | 217
SUMMER | 218
fun signs and props created a photo booth in motion!
SUMMER | 219
CINCO DE MAYO
Cinco de M
Photography: Ashley dePencier Photography Event Design: MINT DESIGN, California Catering: Agave Grill & Cantina Paper: Matinae Design Studio
Mayo Love MINT DESIGN, in California, designed a chic south of the border engagement fiesta for Lotta and Marcos. Celebrating the couple’s Southern California lifestyle was key – featuring street tacos, fusion drinks, bright colors and lots of swagger.
SUMMER | 222
SUMMER | 223
Guests were greeted with drink nametags, glitter heart stirrers and fun straws SUMMER | 224
SUMMER | 225
SUMMER | 228
SUMMER | 229
Tacos Carne Asada Ingredients 2 lbs skirt steak 4 cloves garlic 1 jalepeno chile pepper 1 T ground cumin 1 large handful fresh cilantro, chopped 2 limes, for juice 2 T white vinegar 1/2 t sugar 1/2 c olive oil salt and pepper to taste
SUMMER | 230
Directions Lay steak in large baking dish. Combine rest of ingredients for marinade, pour over steak. Cover and chill, 1-4 hours. Heat grill to medium. Brush grill with olive oil to prevent meat from sticking. Season steak with salt and pepper on platter, grill each side for a few minutes, for medium rare (can grill longer if you prefer well done). Remove to cutting board, let rest for 5 minutes, then slice thin on diagonal. Warm corn tortillas on grill. Serve carne asada with warm corn tortillas, and all of your favorite toppings: pico de gallo, guacamole, chopped tomato, chopped veg, cheese and more!
SUMMER | 231
SUMMER | 232
TACO BAR NOW OPEN!
SUMMER | 233
Stylist Secret: Add glitter to your ice for instant sparkle
SUMMER | 236
SUMMER | 237
SUMMER | 238
SUMMER | 239
SUMMER | 240
SUMMER | 241
SUMMER | 242
Party fun = photo booth! DIY pipe cleaner crowns, mustache and red lips props, and of course - confetti!
SUMMER | 243
SUMMER | 244
CUCUMBER MARGARITAS Ingredients
1 medium English cucumber (about 1 pound), peeled and coarsely chopped 8 ounces Patron 4 ounces light agave nectar 4 ounces Yellow Chartreuse 4 ounces freshly squeezed lime juice (from about 8 medium limes) Ice lime wedges, for garnish Fill pitcher with cucumber, liquids. Stir. Fill glasses with ice, and pour over to serve. Garnish with lime wedge.
SUMMER | 245
SUMMER | 246
Designer Tip: incorporate fresh limes for an cohesive design element. From margaritas to centerpieces!
SUMMER | 247
DRINK NOW
ANGRY MERMAID FR OM C H IC A G O' S B RAND NEW PE ARL TAV ERN
ING R E D IE N T S 1.5 OZ M E Z C A L V ID A 0 .7 5 OZ S T. GE R M AIN E 0 .2 5 OZ H A B A N E R O SY RU P 0 .7 5 OZ FRE S H S QU E EZE D L IM E JU ICE HABA NERO P E P P E RS, ON E F OR EACH GLA SS G ARNISH DIR E CT ION S 1. A DD A LL LIQU ID IN GRE D IE N TS INTO A SHAKER, ADD IC E. 2. S H A K E A N D S T RAIN TWICE IN TO A COUPE G LA SS 3. GA R N IS H W IT H A H AB AN ERO PE PPER 4. L IGH TLY TORC H TH E PEPPER ( OR QU IC K FIRE OV ER G RILL OR COOK TOP ) SUMMER | 248
ENJOY !
SUMMER | 249
MEMORIAL DAY
Be Bold BBQ Fire it up for Memorial Day Crazy for Kielbasa
By Joy Mollet
Ingredients 1/3 c honey 1/4 c spicy brown mustard 1 tablespoon soy sauce 2 cloves of garlic, finely chopped 1 tablespoon fresh ginger, chopped 1 link of kielbasa (our fave is from Gene's Sausage, Lincoln Square, Chicago) Combine all ingredients in a large glass bowl. Cut kielbasa link down the center, lengthwise. Slice two lengths into 2 inch pieces. Toss kielbasa pieces in marinade. Cover and chill, 2-24 hours. Pre heat grill. Grill over medium for a 3-5 minutes. (I love the browned bit edges - make sure you leave them on long enough to get those!) Rainy Memorial Weekend? This is easily made in the oven. Transfer kielbasa to an oven safe dish, bake 30 minutes at 350. Finish under the broiler to mimic the cool "char" from the grill.
i T o w T r o f a
MOTHER'S DAY
Te
ea b
l aditiona r t , ic s a b beyond r a Mot o o f g , s m w o e r m b impress ergizing y n ll e a d e r n a o T nds fruit ble d e s u f in
ay T D s ' r e h t Mo
Matcha: A high quality Japanese tea that develops its stimulating effect much slower than coffee so you feel energized throughout the day. It can be served hot or cold and is delicious with soy milk and sugar.
SUMMER | 252
z, Tea
apac R s e n g yA
Rooibush Cream Caramel: This decadent dessert comes guilt free. Creamy caramel bits make this tea a comforting favorite.
Asian Pear: This crisp tea has a subtle and enduring flavor with mild fragrance. Although it is named after the pear, the flavor comes from orange blossoms blended with green tea leaves.
Str str co sta yo
ime
ndner
e aGschw
g intriguin h it w a l te runch. b y a D 's ther
rawberry Kiwi: Ripe rawberries and tart kiwis ombine in this irresistible spring aple. Serve it hot or cold at our Mother's Day brunch.
Don't forget the presentation!
Give your eyes something to feast on too with Seletti's quirky and colorful tea cups from Citizen Stone.
Seletti's Hybrid collection of modern tea cups shows the juxtaposition of Eastern and Western porcelain in one piece. Each piece features two styles with a colored dividing line down the center. The quirky, colorful collection is sure to be a conversation piece at any table.
TeaGschwendner, 1160 N. State Tea cups: Seletti Hybrid Collection, available at Citizen Stone, 1440 N. Dayton St. #302.
DIY MENU: Washi tape food tags over vintage photographs.
PHOTOS: AVERYHOUSE CATERING: PURE KITCHEN CATERING SUMMER | 254 CAKE: TONI PATISSERIE EVENT DESIGN, PAPER AND VENUE: A PERFECTEVENT
Tartine Time Spring into Tastes of France
SUMMER | 255
SWE U M SERVED M E R | 2 5OUR 6
TARTINES IN WOODEN BASKETS
Green Tomato Kale Tartine by Pure Kitchen Catering
1 MEDIUM SIZED GREEN TOMATO 4 T CORN MEAL 4 T ALL PURPOSE FLOUR 1 ROASTED PIMENTO 1/2 C CREAM CHEESE 12 THIN SLICED SOURDOUGH CROSTINI 1 BUNCH BLACK KALE 2 T FETA CHEESE CRUMBLES 3 T OLIVE OIL 1 T SEASONED RICE VINGAR JUICE OF 1/2 A LEMON 1 T HONEY 2 T TOASTED PUMPKIN SEEDS, COURSLY CHOPPED METHOD: SLICE THE TOMATO INTO 6 THIN SLICES AND CUT IN HALF TO MAKE 12 CRESCENT SHAPES, PLACE ONTO A PAPER TOWEL. MIX TOGETHER THE FLOUR AND CORNMEAL, WITH A PINCH OF SALT AND PEPPER. DREDGE THE SLICED TOMATOES IN THE FLOUR MIX, AND SAUTE IN A SKILLET WITH A T OF OLIVE OIL UNTIL GOLDEN BROWN ON BOTH SIDES, ABOUT A MINUTE EACH SIDE. MARINATE THE SALAD: TRIM THE KALE LEAF OFF THE STEMS, AND ROUGH CHOP. MIX TOGETHER THE OLIVE OIL, RICE VINEGAR, HONEY, AND LEMON JUICE, AND DRESS THE KALE . (THE TEXTURE OF THE KALE WILL SOFTEN IF THIS STEP IS DONE A DAY AHEAD OF TIME) IN A FOOD PROCESSOR, PULSE THE PIMENTO TO A CHUNKY PASTE, ADD CREAM CHEESE PINCH OF SALT AND PEPPER. PLATE UP: SMEAR THE PIMENTO SPREAD ONTO THE TOASTS, TOP WITH THE FRIED TOMATO, AND SERVE OVER A LITTLE PILE OF THE MARINATED KALE.
SUMMER | 258
SUMMER | 259
Blood Orange Lentil Tartine 1 BLOOD ORANGE, SEGMENTED 2 T TOASTED, THIN SHAVED PISTACCHIOS 6 T GOAT CHEESE 1 SPRIG TARRAGON 12 THIN SLICES SOURDOUGH CROSTINI 1 C FRENCH LENTILS 3 T EACH: SMALL DICED CELERY, CARROT, ONION 2 T HONEY 6 T OLIVE OIL 2 T WHITE BALSAMIC VINEGAR 1 LEMON, JUICED SALT+PEPPER
METHOD: IN A POT, SAUTEE THE CARROT, ONION, CELERY IN 2T OF OLIVE OIL, SEASONING WITH SALT AND PEPPER FOR 5 MINUTES ON MEDIUM LOW HEAT UNTIL SLIGHTLY BROWNED AND SOFTENED. ADD LENTILS, AND 3 CUPS WATER, SIMMER ON LOW FOR ABOUT 30 MINUTES UNTIL LENTILS ARE SOFTENED, BUT NOT MUSHY, STRAIN OFF EXCESS LIQUID, AND PUT LENTILS ASIDE. MAKE THE VINAIGRETTE: IN A MIXING BOWL, WHISK TOGETHER THE HONEY, VINEGAR, PINCH OF SALT, PEPPER, LEMON JUICE, AND SLOWLY WHISK IN THE REMAINING OLIVE OIL. SEASON THE LENTILS WITH THE VINAIGRETTE, AND HOLD IN A WARM PLACE UNTIL SERVING. ALLOW THE GOAT CHEESE TO WARM FOR 20 MINUTES AND IT WILL BE MUCH EASIER TO SPREAD ONTO THE SOURDOUGH TOASTS. ONCE ALL TOASTS HAVE GOAT CHEESE SPREAD ONTO THEM, GARNISH WITH BLOOD ORANGE SEGMENTS, PISTACCHIOS AND TARRAGON LEAF. SPOON THE LENTIL SALAD INTO INDIVIDUAL SERVING DISHES AND TOP WITH GOAT CHEESE TOASTS, BON APPETIT!
Stamped spoons completed this French country chic presentation
SUMMER | 261
sweet en
NEXT ISSUE SUMMER! LAUNCHES JUNE 1
SUMMER | 262
ndings
Photo: Bethany Fritz, Maypole Studios Sweets: Toni Patisserie
FOLLOW US: WEB FACEBOOK TWITTER INSTAGRAM PINTEREST YOU TUBE MAGAZINE
SUMMER | 263